Dressing:
Dice the green chili pepper and avocado. Toast the hazelnuts in a pan.
Mix all the ingredients, except for the hazelnuts and coriander. Finally add the ground hazelnuts and coriander to decorate.
Dress at the moment of serving.
Broad bean and blueberry salad
Cucumber, blackberry, and blueberry salad
Pomegranate and caramelized pears salad
LENTILS, STRAWBERRIES & BALSAMIC VINEGAR REDUCTION SALAD
Farfalle with Dehydrated Blueberries
BLACK BEAN, CHICKPEA, AVOCADO AND STRAWBERRY SALAD
Tropical salad with blueberries
BRUSSELS SPROUTS WITH POMEGRANATE AND BLUEBERRIES
BABA GANOUSH WITH CHERRY TOMATOES AND FIGS
Wild rice salad with lemon and physalis dressing